Tip

Cook from frozen
To cook straight
from the freezer,
heat oven to
180C/160C fan/
gas 4, and cook,
covered, for 1½ hrs.
Then, turn up oven
to 220C/200C fan/
gas 7 and cook
uncovered for
another 30 mins.
Or defrost
overnight at room
temp, pop in the
fridge until ready
to eat, then cook as
directed, above, adding
an extra 10 mins to
the cooking time.

Method

Heat grill to high. Arrange the aubergine
slices on a baking sheet, brush with oil
and season well. Grill for 2-3 mins each
side until golden brown, set aside.

Heat oil in a saucepan. Fry the garlic for
1 min then pour in the passata. Simmer
for 10 mins with the oregano, sugar and
vinegar, then season and stir in the basil.

Assemble the lasagne in a roughly
A4-sized baking dish. Spread a few tbsp
of the tomato sauce over the base of the
dish, followed by a layer of aubergine.
Scatter over some Parmesan and
mozzarella, then cover with a layer of
lasagne. Repeat, finishing with a topping
of Parmesan and mozzarella, and sprinkle
on the breadcrumbs.

Allow to cool at this point for freezing,
or heat oven to 200C/180C fan/gas 6
and cook the lasagne for 25-30 mins
until golden and bubbling.